Ingredients
- 6 cups rolled oats
- 2 teaspoons coarse kosher salt
- 1 teaspoon cardamom
- 1/2 teaspoon ground cinnamon
- (maybe try 1/4 cup whole wheat flour and/or egg whites to get clusters)
- 1/2 cup extra virgin olive oil
- 1/2 cup vegetable oil
- 1 cup pure maple syrup
- 1 1/2 teaspoon pure vanilla extract
- 1 1/3 cups unsweetened or sweetened flaked coconut, lightly chopped
- 1 1/3 cups macadamia nuts, coarsely chopped
- 1 1/3 cups raw almonds, coarsely chopped
Preparation
Step 1
Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
In a large bowl, combine the oats, salt, cardamom, and cinnamon.
In a liquid measuring cup or small bowl, whisk together the oils, maple syrup, and vanilla extract until combined. Spoon out 1-2 tablespoons of the mixture and set aside to use later.
Stir the large portion of the wet ingredients into the oat mixture, tossing to coat evenly.
Divide the granola between the two baking sheets. Bake for 20 minutes, stirring and flipping halfway through.
Toss the nuts and coconut with the reserved oil mixture.
Add the nut mixture to the granola after it has baked for 20 minutes and bake for an additional 7 minutes. (I cooked mine for an additional 20 minutes & it was really good!)
Remove from the oven and cool completely. Store in an airtight container for up to two weeks. This granola tastes better if left to sit for a day or two before eating.